Prune Tart

• 2 cups red wine
• 2/3 cup fresh orange juice
• 1/2 cup plus 2 tablespoons sugar
• 1 cinnamon stick
• 3 cups (1 pound) pitted prunes, halved
• 1 sheet frozen puff pastry, thawed
• Finely grated zest of 1 orange
• 1 large egg
• 1 tablespoon heavy cream

1. Preheat the oven to 375F.
2. In a medium saucepan, bring the wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat.
3. Remove from heat; add the prunes, and let steep 10 minutes.
4. Use a slotted spoon to transfer the prunes to a bowl.
5. Return the liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes.
6. Remove from heat.
7. Meanwhile, roll out the puff pastry into a 12 x 18-inch rectangle.
8. In a small bowl, combine the remaining 2 tablespoons sugar and the orange zest; sprinkle evenly over the pastry.
9. Arrange the prunes in rows over the pastry, leaving a 1-inch border on all sides.
10. In a small bowl, whisk together the egg and cream; brush on the edges of the pastry.
11. Bake until the crust is golden, about 20 minutes, rotating the pan and brushing the tart with reserved cooking liquid halfway through.
12. Remove from the oven; let cool slightly.
13. Serve warm.

red wine, orange juice, sugar, cinnamon, prunes, pastry, orange, egg, heavy cream

Taken from www.epicurious.com/recipes/food/views/prune-tart-393014 (may not work)